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Wanda Hunter Stoddard
Desserts

2 pkg gingerbread mix 1/2 cup brown sugar
Lg pkg vanilla pudding mix 1/3 tsp cinnamon
30-oz can pumpkin pie filling 12-oz pkg Cool Whip
1/2 cup gingersnaps


Use cook-and-serve pudding. Bake 2 14-oz pkg gingerbread mix according to package directions; cool completely. Prepare the pudding and set aside to cool. Stir pumpkin pie filling, sugar, and cinnamon into the pudding. Crumble 1 batch of gingerbread into the bottom of large bowl. Pour 1/2 pudding mixture over the gingerbread, than add a layer of Cool Whip. Repeat with remaining gingerbread, pudding, and Cool Whip. Sprinkle top with crushed gingersnaps, if desired. Refrigerate overnight.